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Housewife Hack: DIY Bisquick

March 5, 2013

So I'm REALLY excited to start a new ongoing series here on Mostly Homemade Mom - Housewife Hacks! How fun is that? I know we're all fully addicted to Pinterest and there are SO MANY great do it yourself ideas that I would love to try and share with you!

This first one comes on the heels of this disturbing article from 100 Days of Real Food. I know we're all well aware of how we really need to be going back to basics and cutting out processed foods as much as possible. But did you know several ingredients found in most processed foods (cake mixes, taco seasonings, crackers, cereal, etc.) are actually BANNED in other countries? What's even more appalling is these same companies offer the same products on store shelves in other countries, without the banned ingredients!

So, I'm starting. Slowly but surely, I will be replacing most if not all of my favorite store-bought shortcuts with homemade ones. Will you join me?

Today's first Housewife Hack is one I've been meaning to try for ages: DIY Bisquick. This recipe makes a TON and I really like that it uses real butter instead of shortening.

Combine flour, baking powder, sugar, and salt in a large food processor*. Pulse until fully incorporated. Add in chopped cold butter and process until texture is like coarse crumbs.

Place baking mix in a sealed container and keep in refrigerator. I would try to use it within 6 months, but in my house it would never last that long! You could try to cut the butter in the old fashioned way with a pastry cutter, but I HIGHLY recommend using a food processor it makes it SO much easier. Also, find a good quality sealed plastic container or jar to store, I use one of my larger Lock & Lock containers. Here's links to those products if you want more information:

You can use this DIY Bisquick in place of any recipe that calls for the kind in the yellow box. If you're just looking to make regular biscuits, here's the basic recipe:

Biscuits

1 cup baking mix

1/3 cup milk

Place baking mix in medium bowl being sure to break up any large clumps that may have settled. Stir in milk until just moist. Drop on greased cookie sheet and bake at 450 degrees for 10-12 minutes.

Here is an ongoing list of Mostly Homemade Mom recipes that use DIY Bisquick:

I can't agree more, they taste just like from the restaurant. I've been meaning to post that recipe, but we always eat them all before I can snap a pic! Adding that to my never ending to do list... haha.

I love that you're getting away from packaged and processed foods! We've been making that switch over the past few months, too, so it's always great to read recipes that replace old standbys. If you haven't already, I'd love if you'd come join my How To Tuesday link party, too.

Awesome idea to make biscuit mix in bulk and then store it. I've been making biscuits the old way for the past few months and LOVE it. We tried many recipes until we found the perfect one. I totally agree with you about going back to basics.

Hi Kelly,I just love homemade mixes and have used them for years. I will have to try your recipe. Thank you so much for sharing this special recipe with Full Plate Thursday and enjoy your weekend.Come Back Soon!Miz Helen

Been working on these switch overs for a few years now. It's great! Not only is it healthier, but you will save soooo much money too. I make a powdered version of cream of chicken soup which works great in casseroles. It costs about 20cents verses the $1+ for the cans...no MSG or other garbage. I also make my own onion soup mix, taco seasoning, instant oatmeal, dry ranch dressing mix, dry italian dressing mix, stove top stuffing mix, pot roast seasoning mix, & my own bread crumbs. There is so much out there to learn. It takes a little more time to make up the mixes, but then I save time buying less at the store. For all my dry mixes, I type out the recipe & tape it to the outside of the container/jar I keep them in to make it easier when time to make up again.

I use Bisquick for biscuits but I am learning about processed foods and banned ingredients and trying to make more things at home. Any suggestions if I don't have a food processor? Would a blender work?

Hmm... I would be afraid the blender wouldn't incorporate all the cold butter throughout. If you don't have a food processor, I would halve the recipe and just use a pastry blender or your hands. I hope that helps, Lindsey! I share your concern for processed foods! :)

I LOVE YOU!!! this is going to make my life soooooooooo much easier!!! In my family we do what's called impossible pumpkin pie, it used bisquick, its crustless, and it's so firm you can pick it up with your hands and eat it! Hello fake bisquick, and hello perfect christmas pie! YOU ROCK!

pour into a pie pan NOT a pie crust, just the pan. bake at 350' for 50-55 minutes. Let cool, top with whipped cream.

This pie is to die for. It is firm, and creamy. And by firm...I mean you can pick up this piece of CRUSTLESS pumkin pie, hold it at the wide side and it will just stick right out. You could turn your pie plate upside down and it would not falter. *I know, I did it lmao* I had to see if this bisFAKE as we call it, would hold up. It did not let me down. Thank you again for this recipe.

I saw on another blog site, someone said to put all the dry ingredients in a ziplock bag, then add the butter. Squeeze out as much air as possible and seal. Then squish it around until you have it all incorporated.

My kids need things to be dairy free. has anyone tried this without butter but shortening or something instead...i have had zero luck making biscuits that taste like anything but flour (when the butter is gone!!!)

This is not quite "adapted" but copied from the site you linked. You didn't change anything about the recipe. She uses more "natural" versions of the exact ingredients (sea salt, organic sugar, etc.) DIY Natural has a good recipe, you just copied it.